Homemade shortcrust pastry
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 6 más Indicative dietary requirements
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Recipe characteristics
Dough
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Plain flour plus 10 g for rolling 250 g
- Butter very cold, diced 125 g
- Egg 1 medium egg, without shell 50 g
- Water ice-cold; use only as needed 30 ml
- Salt 3 g
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Method
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Mix the 250 g flour with the salt. Add the very cold butter and rub it in with your fingertips until the mixture resembles crumbs, taking care not to warm it.
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Add the egg and gradually mix in only enough cold water for the dough to come together. Shape into a flat disc, wrap and chill for 30 minutes.
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Dust the worktop with the reserved 10 g flour and roll the pastry to 3-4 mm. Line a 24 cm tin without stretching the dough, trim the edge and chill for another 15 minutes.
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Prick the base, cover with baking parchment and add reusable baking weights. Bake at 190°C for 15 minutes, then remove the paper and weights and bake for another 8-10 minutes for a fully cooked shell, or 4-5 minutes if it will finish baking with a filling.
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